Best Mamas Cornbread Dressing Recipes

MOMMA'S CORNBREAD DRESSING

Momma's Cornbread Dressing image

A pure country, Texas-style cornbread dressing.

Provided by Sherry Wisdom

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Yield 8

Number Of Ingredients 9

Ingredients

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Steps:

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g

MAMA'S SOUTHERN STYLE CORNBREAD DRESSING

Mama's Southern Style Cornbread Dressing image

This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)

Provided by Irishcolleen

Categories Christmas

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

Mexican cornbread mix
3 tablespoons butter
1 large onion, diced (about half of a large onion)
3 stalks celery, diced
1 medium bell pepper, diced
1/2 medium red bell pepper, diced (optional)
3 garlic cloves, minced
3 slices toast
1 chicken breast, baked and shredded
2 eggs, lightly beaten
3 -4 cups chicken or 3 -4 cups turkey broth
poultry seasoning and cayenne pepper, to taste

Steps:

Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
When your cornbread has cooled, break it and the toast into a large bowl.
Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
Add poultry seasoning and cayenne pepper, mixing well.
Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
When you are content with the taste, stir in the eggs.
Pour into a buttered 9 X 13 casserole dish.
Bake for 45 minutes or until set.